WHAT YOU'LL NEED
- 1 bunch pak choi,
- 1.5l fish stock made from Knorr Stock Pot,
- 1tbsp fresh ginger cut into thin strips,
- 1tbsp light soy sauce,
- 400g firm white fish fillets cut into slices,
- 75g champignons or oriental mushrooms like oyster or shiitake cut roughly,
- 1tsp sesame oil,
- A pack of fresh bean sprouts,
- 2tbsps sliced spring onions
NUTRITIONAL INFORMATION
Amount per serving
Energy (kcal)
0kcal
Energy (kJ)
0kJ
Protein (g)
0.0g
Carbohydrate incl. fibre (g)
0.0g
Carbohydrate excl. fibre (g)
0.0g
Sugar (g)
0.0g
Fibre (g)
0.0g
Fat (g)
0.0g
Saturated fat (g)
0.0g
Unsaturated fat (g)
0.0g
Monounsaturated fat (g)
0.0g
Polyunsaturated fat (g)
0.0g
Trans fat (g)
0.0g
Cholesterol (mg)
0mg
Sodium (mg)
0mg
Salt (g)
0.00g
Vitamin A (IU)
0IU
Vitamin C (mg)
0.0mg
Calcium (mg)
0mg
Iron (mg)
0.00mg
Potassium (mg)
0mg
Total
0kcal
0kJ
0.0g
0.0g
0.0g
0.0g
0.0g
0.0g
0.0g
0.0g
0.0g
0.0g
0.0g
0mg
0mg
0.00g
0IU
0.0mg
0mg
0.00mg
0mg
Let's Get Cooking
- 1 Remove the core from the pak choi and cut it into 4 parts. Bring stock to the boil.
- 2 Add ginger, soy sauce and stir to combine. Reduce heat.
- 3 Add fish. Simmer gently for 1 minute. Add mushrooms and simmer for 1 more minute.
- 4 Add pak choi and cook for another 2–3 minutes. Stir in sesame oil. Serve garnished with bean sprouts, coriander and spring onions.